Best enjoyed using local snapper, this bright dish represents the protein part of fish and fungi, a classic duo on dinner tables in the Virgin Islands. The fish is topped with plenty of thyme-laced, tomato-based...
Author: Korsha Wilson
This oven-roasted salmon is adapted from the cookbook "Bottom of the Pot: Persian Recipes and Stories" (Flatiron, 2018) by Naz Deravian. The dish comes from Ms. Deravian's stepmother, who likes to combine...
Author: Naz Deravian
These summery grilled scallops are served with a kicky corn salsa, made bright green with puréed raw tomatillos, punched up with jalapeño and lime. Look for dry-packed or diver scallops, which means...
Author: David Tanis
Fishing is an extraordinarily complex issue in Puerto Rico. Much of the seafood eaten doesn't come from the island's own waters, in part because of arcane legislation that controls fishing rights. And...
Author: Von Diaz